Alu Wadi with Tamarind Chutney

Instructions

1. 1

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a clean cloth.
   • Place a leaf with the vein-side up on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent side veins. This step is crucial to prevent throat irritation and makes the leaves easier to roll.
   • Repeat this process for all the leaves and set them aside.
2. 2

   Make the Besan Paste

   • In a large mixing bowl, combine the besan, tamarind pulp, grated jaggery, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, coriander powder, hing, sesame seeds, and salt.
   • Gradually add water, a little at a time, while whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be easily spreadable, similar to a thick pancake batter.
3. 3

   Assemble and Roll the Leaves

   • Place the largest prepared leaf on your work surface, vein-side up.
   • Scoop a portion of the besan paste and spread a thin, even layer across the entire surface of the leaf.
   • Place a slightly smaller leaf on top and repeat the process of spreading the paste. Continue stacking and layering 4-5 leaves from largest to smallest.
   • Fold the left and right sides of the leaf stack inwards by about 1-2 inches.
   • Starting from the bottom (petiole end), roll the stack up tightly into a firm, compact log. The paste will act as a glue.
4. 4

   Steam the Rolls

   • Bring water to a boil in a steamer. Grease the steamer plate or tray with a little oil.
   • Carefully place the prepared rolls on the greased plate, ensuring they don't touch each other.
   • Steam the rolls over medium heat for 15-20 minutes. The leaves will change color and the paste will become firm.
   • To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
5. 5

   Cool and Slice the Rolls

   • Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take 30-40 minutes and is essential for clean, non-crumbly slices.
   • After cooling, use a sharp knife to cut the rolls into 1/2-inch thick slices, known as 'wadis'.
6. 6

   Shallow Fry the Wadis

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Gently place the sliced wadis in the pan in a single layer, without overcrowding.
   • Shallow fry for 2-3 minutes on each side, until they turn golden brown and develop a crisp exterior.
   • Remove the fried wadis and place them on a plate lined with a paper towel to absorb any excess oil.
7. 7

   Garnish and Serve

   • Garnish the hot Alu Wadis with grated fresh coconut and chopped coriander leaves.
   • Serve immediately with green chutney or tomato ketchup.